Table 2.
Comparison of the fatty acid profiles between buffalo and beef Longissimus dorsi muscle (adapted from Infascelli et al., 2009 with permission).
| Fatty acids composition | Buffalo | Beef | ||
|---|---|---|---|---|
| mg/100g | % | mg/100g | % | |
| C14 | 15.3 | 1.9 | 9.9 | 1.4 |
| C16 | 189.3 | 23.0 | 143.9 | 20.0 |
| C18 | 173.7 | 21.1 | 117.7 | 16.4 |
| C18:1 | 253.0 | 30.8 | 267.3 | 37.2 |
| SFA | 383.0 | 46.6 | 275.7 | 38.4 |
| PUFA | 255.7 | 31.1 | 267.9 | 37.3 |
| MUFA | 182.0 | 22.3 | 175.0 | 24.3 |
| n-6 | 176.7 | 21.5 | 170.2 | 23.7 |
| n-3 | 5.3 | 0.8 | 4.7 | 0.6 |
| AI | 0.57 | 0.41 | ||
| TI | 1.63 | 1.16 | ||
SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids. AI: Atherogenic Index; TI: Thrombogenic Index.